- Drop scones recipe - BBC Food
Ingredients
175g self-raising flour
1 tsp baking powder
40g caster sugar
1 small orange, zest only
1 free-range egg
200ml milk
little sunflower oil, for greasing
To serve
butter or maple syrup or honey
Greek-style yoghurt
fresh blueberries and raspberries
Method
Measure the flour, baking powder, sugar and orange zest into a mixing bowl.
Make a well in the centre and then add the egg and half of the milk.
Beat well, with a whisk, until you have a smooth, thick batter.
Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
Heat a large non-stick frying pan and grease with a little oil.
Drop the mixture in dessertspoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread.
When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden-brown.
Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft.
Continue cooking the batter in the same way.
Serve at once with butter, or syrup, or honey, and yoghurt and blueberries, raspberries or other seasonal fruits.
Recipe Tips
If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate.
Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm.
Serve at once.
Thursday 28 November 2019
Pancake.
- Pancake Day recipe | Marcus Wareing Restaurants
Makes about 36
225g plain white flour
2.5 tsp baking powder
0.5 tsp fine salt
0.5 tsp ground cinnamon
60g caster sugar
4 large egg yolks
500ml milk
90g unsalted butter, melted and cooled
1tsp almond extract
6 large egg whites
Vegetable oil, for frying
To serve
Icing sugar
Maple syrup
Sift the flour into a large bowl with the baking powder, salt and cinnamon.
Stir in the sugar, keeping back 1tbsp for later.
Whisk the egg yolks in a medium bowl until thickened, then gradually whisk in the milk, melted butter, and almond extract.
Make a well in the dry ingredients.
Slowly pour in the egg yolk mixture, whisking constantly to make a smooth batter.
Put the egg whites in a clean bowl and whisk to soft peaks, adding the reserved sugar halfway through.
Fold into the batter.
Set a large, non-stick frying pan over a medium heat.
Splash in a little oil to cover the bottom of the pan and heat until hot.
Spoon the batter into the pan to make four pancakes, each 8-10cm in diameter.
Cook for 2 – 2.5 minutes until the underside is golden brown, then turn the pancakes over and cook for 1.5 – 2 minutes to lightly brown the other side.
Lift the pancakes out of the pan with a spatula and serve straightaway, with sugar and syrup.
Make more pancakes in the same way, cooking them four at a time and adding more oil when necessary.
They are best served straight from the pan, or as soon as possible after cooking.
Makes about 36
225g plain white flour
2.5 tsp baking powder
0.5 tsp fine salt
0.5 tsp ground cinnamon
60g caster sugar
4 large egg yolks
500ml milk
90g unsalted butter, melted and cooled
1tsp almond extract
6 large egg whites
Vegetable oil, for frying
To serve
Icing sugar
Maple syrup
Sift the flour into a large bowl with the baking powder, salt and cinnamon.
Stir in the sugar, keeping back 1tbsp for later.
Whisk the egg yolks in a medium bowl until thickened, then gradually whisk in the milk, melted butter, and almond extract.
Make a well in the dry ingredients.
Slowly pour in the egg yolk mixture, whisking constantly to make a smooth batter.
Put the egg whites in a clean bowl and whisk to soft peaks, adding the reserved sugar halfway through.
Fold into the batter.
Set a large, non-stick frying pan over a medium heat.
Splash in a little oil to cover the bottom of the pan and heat until hot.
Spoon the batter into the pan to make four pancakes, each 8-10cm in diameter.
Cook for 2 – 2.5 minutes until the underside is golden brown, then turn the pancakes over and cook for 1.5 – 2 minutes to lightly brown the other side.
Lift the pancakes out of the pan with a spatula and serve straightaway, with sugar and syrup.
Make more pancakes in the same way, cooking them four at a time and adding more oil when necessary.
They are best served straight from the pan, or as soon as possible after cooking.
Saturday 23 November 2019
Tuesday 12 November 2019
Farro Lentils Soup.
Serves 4-6
Ingredients
50g finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (400g) can chopped tomatoes
1 zucchini, diced
100 g (3/4 cup) green lentils
150 g (1 cup) farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt, Pepper
To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish
Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.
Ingredients
50g finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (400g) can chopped tomatoes
1 zucchini, diced
100 g (3/4 cup) green lentils
150 g (1 cup) farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt, Pepper
To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish
Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.
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